Posted by William Mullane | February 23, 2017
23 Jan 2018 - 08:00 am to 25 Jan 2018 - 05:00 pm
We regret to inform you that as of 1.10.2018, this event is full. You can use the registration button below to add your name to the wait list for the event. If a spot comes open, you will be notified immediately and will have 24 hours to claim your seat. If you would like to be informed of future events, please click the button below to add your name to our Participation Priority Registration List. If you have any questions, please contact Jennifer Buel at 208.426.3767 or email@example.com.
Food Safety Specialist and Assistant Professor, Jeff Kronenberg, of TechHelp and the University of Idaho will host a 2.5 Day FSPCA Preventive Controls for Human Food Course from January 23-25, 2018 in Boise. Jeff will be joined by Joshua Bevan, Director of the Food Technology Center in the College of Agricultural Life and Sciences (CALS) at the University of Idaho.
The new FSMA regulation requires every processing facility to have a trained resource person or “Preventive Controls Qualified Individual“ who has completed a specialized training course such as the one developed by the Food Safety Preventive Controls Alliance (FSPCA) that is recognized by the FDA. This person will oversee the implementation of the facility’s food safety plan and other key tasks. (See 21CFR117.180 (c) (1))
Read our guidelines here to determine if and when your food processing operation must adhere to the new FSMA regulations.
Our course instructors trained with the FSPCA and hold the FSPCA “Certificate of Training” as Lead Instructors for the FSPCA Preventive Controls for Human Food course. *J. Kronenberg (Cert # 7197425).
FSPCA Preventive Controls for Human Food Course Agenda
Day One – 8am – 5pm
- Chapter 1: Introduction to Course
- Chapter 2: Food Safety Plan Overview
- Chapter 3: Good Manufacturing Practices and Other Prerequisite Programs
- Chapter 4: Biological Food Safety Hazards
- Chapter 5: Chemical, Physical, and Economically Motivated Food Safety Hazards
- Chapter 6: Preliminary Steps in Developing a Food Safety Plan
Day 2 – 8am – 5pm
- Chapter 7: Hazard Analysis and Preventive Controls Determination
- Chapter 8: Process Preventive Controls
- Chapter 9: Food Allergen Preventive Controls
- Chapter 10: Sanitation Preventive Controls
- Chapter 11: Supply Chain Preventive Controls
Day 3 – 8am – 1 pm
- Chapter 12: Verification and Validation Procedures
- Chapter 14: Record-keeping Procedures
- Recall Plan
- Chapter 15: Regulation Overview – cGMP and Hazard Analysis and Risk-Based Preventive Controls for Human Food
- Chapter 16: Resources for Preparing Food Safety Plans
- Wrap Up
Who Should Attend
Director/VP Food Safety, Maintenance Managers, Production Supervisors, Production Leads, Sanitation Supervisors, Plant Managers, Quality Assurance Coordinators & Managers, Safety Managers, Training Supervisors, Lead Technicians, Packaging Supervisors & Managers, Regulatory Personnel.
Previous training in Food Safety & HACCP.
- The workshop fee covers all course materials including an FSCPA Manual.
- One instructor per 30 participants creates a high-quality training environment and more opportunities for individual attention.
- Interactive team exercises enhance the learning environment.
- Registered Certificate of Training issued by AFDO. (proof that the participant was trained under an FDA recognized curriculum. 21CFR117.180 (c) (1)).
- The workshop cost includes a $50 certificate fee by AFDO.
- Full breakfast on day 1, continental breakfast on days 2 and 3, lunch, snacks, coffee, soda and tea. Coffee service includes coffee, decaf coffee and an assortment of teas.
- Please request special dietary needs in advance during the registration process.
- The workshop fee is $652/person for 2 or more people registering at the same time or $725 per individual.
- The workshop cost includes a $50 certificate fee by AFDO.
- Registrants who cancel 7 or more business days prior to the workshop will receive a full refund. Registrants who cancel less than 7 business days prior to the workshop will be charged a minimum of 50% of the workshop fee. No show will be charged the full workshop fee. Tax-deductible under IRS Section 1.162.5 *Certain restrictions may apply; refer to your accounting department for specific applicability.
The Riverside Inn is offering a special room rate for FSPCA attendees of $110 for 1/22, 1/23, 1/24. The rate is available until Wed 12/27/17. Please call 208-343-1871 and ask for the FSPCA for Human Food group rate.
Each of our course instructors was trained by the Food Safety Preventive Controls Alliance (FSPCA) and holds the Certificate of Training as a Lead Instructor for the FSPCA Preventive Controls for Human Food Course. Each has over 30 years of experience in providing food safety training. Both instructors were involved in developing and reviewing the training curriculum.
*J. Kronenberg (Cert # 7197425)
Jeff Kronenberg, M.S., is an Extension Food Processing Specialist with the University of Idaho School of Food Science and TechHelp. Over the past 31 years, he has held positions in operations and corporate quality, productivity, food safety, HACCP, and health & safety with Frito-Lay, the J.R. Simplot Company, PowerBar, AIB International, and the University of Idaho.
Jeff has worked with numerous company and supplier processing operations in developing, training, and implementing quality, food safety and HACCP systems. Through his industry affiliations, Jeff has worked with food manufacturing and distribution companies across the United States in the areas of product quality, food safety, and HACCP. Over the past 12 years, he has spearheaded the introduction of Lean Manufacturing to the food industry in Idaho. This includes a leadership role in lean transformations at potato processing operations, cheese processors, a salad dressing operation, onion processing operations, and an appetizer operation. He works extensively with a wide range of food and dairy processing operations, providing technical assistance in food safety, HACCP, food defense, and in building GFSI-compliant food safety management systems.
In 2011 and 2012, Jeff provided food safety and HACCP workshops and technical assistance to food and dairy processing personnel and government regulators in Belarus.
Jeff holds a Master’s Degree in Food Science and Microbiology from Cornell University and is a member of the Institute of Food Technologists and the International Association for Food Protection. He holds HACCP Certifications through the Association of Food and Drug Officials (Seafood HACCP Trainer), the American Society for Quality (HACCP Auditor), International HACCP Alliance, and Safe Quality Food Institute (SQF Consultant). Jeff also holds a Lean Knowledge Certificate from the Society of Manufacturing Engineers.
Joshua Bevan, Director of the Food Technology Center in the College of Agricultural Life and Sciences (CALS) at the University of Idaho, has 19 years experience in food safety, regulatory, product development, and process improvement for the food industry.
Currently, Mr. Bevan is responsible for the design and implementation of food technology center programs, research project planning, and fiscal management of the facility.
Serving in his current role, Mr. Bevan provides expertise in food process development for the agricultural chemical industry, simulating commercial food processing practices on the small scale – and provides emerging food business opportunities to bring their food product idea to market.
Mr. Bevan is a member of Leadership Idaho Agriculture, the National Alliance of Independent Crop Consultants (NAICC), and currently serves as past chair for Intermountain Section of the Institute of Food Technologists (IFT).
Bevan holds a BS Degree (Environmental Studies) from Northland College and has certificates in food processing, food biosecurity, food safety and quality, and food chemical safety from Washington State University. Mr. Bevan also holds a certificate of lead instructor training for FSPCA Preventive Controls for Human Food.
Our FSMA information, training, assessments and implementation services are provided by members of our highly qualified partnership of the University of Idaho Cooperative Extension, Washington State University Extension, WSU & U of I School of Food Science, WSU Food Processing Extension & Research, Oregon State University College of Agricultural Sciences – Food Science & Technology, Idaho State Department of Agriculture, Washington State Department of Agriculture, The Manufacturing Community of Southern Idaho and TechHelp.
University of Idaho Extension is a partnership between the University, USDA, and Idaho. Since 1912, it has provided high-quality research-based education in Idaho. www.extension.uidaho.edu
With 39 locations throughout the state, WSU Extension is the front door to the University. Extension builds the capacity of individual, organization, businesses, and communities, empowering them to find solutions for local issues and to improve their quality of life. Extension collaborates with communities to create a culture of life-long learning and is recognized for its accessible, learner-centered, relevant, high-quality, unbiased educational programs. Food processing extension and research programs at the Washington State University are designed to assist the food processors of all types and sizes in the State of Washington, the Pacific Northwest region and the Nation.
The University of Idaho/Washington State University School of Food Science offers undergraduate and graduate degrees in Food Science. Twenty-five world-class faculty and extension specialists provide teaching, research, and outreach to serve students, the food industry, and consumers in Idaho and the Pacific Northwest. www.sfs.wsu.edu
Located within the College of Agricultural Sciences, the Department of Food Science and Technology (FST), one of the oldest established programs in the nation, offers undergraduate and graduate programs of study supported by 19 tenure and tenure-track faculty, a number of adjunct faculty, and 40 graduate students. Most faculty members are housed in Wiegand Hall. Off campus facilities include the Food Innovation Center in Portland, Oregon and the Seafood Laboratory in Astoria, Oregon.
Through programs that advance OSU’s land-grant mission to serve the people Oregon and beyond, to industry training and resources for K-12 teachers, the Food Science and Technology Department is engaged in Oregon communities.
The Idaho State Department of Agriculture, established in 1919, supports and regulates one of the state’s most important industries with a mission of “Serving consumers and agriculture by safeguarding the public, plants, animals, and the environment through education and regulation.”www.agri.idaho.org
The Washington State Department of Agriculture serves the people of Washington by supporting the agricultural community and promoting consumer and environmental protection. http://agr.wa.gov/
Southern Idaho is known as “America’s Most Diverse Food Basket”, with food production, food processing and food science serving as the economic foundation for the region. This six-county region leads Idaho’s agribusiness sector, contributing well over half of the state’s Ag receipts. Few if any other region in the country has the depth in agribusiness as is found in southern Idaho. The area is part of an exclusive club of 24-communities nationally that earned the Federal Manufacturing Community ‘seal of approval’ — and only one of four (and the smallest community) in the U.S. recognized in the food manufacturing category. The area’s food production, processing, and science industrial sectors contain a significant mix of key technologies and supply chain elements, making it a regional manufacturing focus.
TechHelp manufacturing specialists provide technical and professional assistance, training and information to Idaho manufacturers, processors and inventors to help them strengthen their global competitiveness through product and process improvements. We offer advanced manufacturing services that help Idaho companies drive bottom line savings and top line growth. www.techhelp.org